Tuscany Owner Mark Eaton Passes
We were saddened to hear of NBA great Mark Eaton’s passing last week following a bicycle accident near his Park City home. As the co-owner of Tuscany restaurant, I knew the gentle giant for many years as an outgoing, friendly, down-to-earth guy who always had time for me and others, and loved talking about food and especially wine, of which he was very knowledgeable. He will be missed by all who knew him. Our thoughts and best wishes go out to his loving family.
Spice Kitchen Incubator To Go
Spice Kitchen Incubator offers cuisine from around the globe to pick-up and enjoy in your own home every week. Weekly pick-up options directly support new American entrepreneurs as part of a program of the International Rescue Committee in SLC. Customers can place orders on Tuesdays and pick up curbside on Thursdays.
Next week’s Spice-to-Go – order on June 8th for pick-up on June 10th – features Halab’s Jasmine Kitchen with a menu that showcases Syrian dishes such as falafel wraps: flatbread sandwich filled with freshly fried, crispy chickpea falafel, fresh cucumber, tomatoes, and homemade tahini sauce. It comes with a serving of fattoush, Levantine salad, dressed in a homemade pomegranate vinaigrette. Or, choose the omnivore entree of kebsa: chicken cooked with kabsa spices, carrots, peppers, onion, and corn, served with basmati rice.and veggies. You can also add a dessert this week from Serendipity Desserts with your Spice-to-Go order.
Stoneground Weekend Supper: Italian Meatloaf
Every week, Stoneground Italian Kitchen features a fully prepped weekend meal prepared by Chef Justin Shifflett that you can reheat or finish cooking at home. Weekend meal orders can be picked up (they’ll bring them out to your car) on Friday or Saturday.
The weekend special for this week is an Italian meatloaf meal: a mixture of pork, veal, beef and salumi is combined with fresh aromatics and served with caramelized brussels sprouts, parmesan mashed potatoes, and Stoneground’s take on Sunday gravy.
The weekend dinners are meant to serve 4 (but I find they go further than that) and are priced at $49 with a la carte add-ons available such as organic green salad with dressing and seasoned Italian bread.
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THIS CONTENT IS FROM UTAH BITES NEWSLETTER.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.